Daniel Vaughn welcomes José R. Ralat into the Texas Monthly fold as they chat tortillas, culinary coverage, and what it’s like to have the best jobs in the world.
Yes, we get paid to eat brisket.
The joys and perils (but mostly joys) of being the nation’s first full-time barbecue editor.
Old-world meat preservation comes to Texas.
Also, over at TMBBQ.com, Vaughn has a new review of Smitty's in Lockhart, perhaps the most surprising joint to not make the Top 50.
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
(Photograph by Chris Wilkins | Texas BBQ Posse) In a move that seems long overdue, today we named Daniel Vaughn as Texas Monthly‘s first barbecue editor. Before people start stamping their feet and cursing that they weren’t hired for this highly coveted position, let me assure you that Vaughn is…
We've created what may be the most coveted job in the state and hired the best person for the position: Daniel Vaughn, a.k.a. BBQ Snob.
The wildly popular Austin joint announces vegan “Meatless Monday” dinner special.
The “cheftestants” use the pits at the Salt Lick to smoke meat, much to the delight (and horror) of local barbecue aficionados.